Green Thai Curry with Beef: Gaeng Khiao Wan Nuea

Green curry with beef, also known as "Gaeng Khiau Wan Nuea" (แกงเขียวหวานเนื้อ), is one of the most popular Thai curries. With tender pieces of beef, aromatic Thai eggplants, and fresh Thai basil, it creates a spicy yet creamy dish that pairs perfectly with jasmine rice.

If you cannot get Thai eggplants, you can use regular small eggplants as an exception. The most important thing is to fry the curry paste well to bring out its full aroma.

Ingredients for 4 servings Thai Green Curry with Beef

A classic Thai curry that is also easy for beginners to prepare.

Simply follow my cooking instructions.

Preparation

1. Cut the beef steaks into bite-sized pieces.
2. Trim the green beans and cut them into two to three pieces.
3. Sear the meat in a wok or large pan with a little oil over high heat until it reaches the desired level of doneness (from rare to medium-rare).
4. Remove the meat from the wok and set it aside.
5. Fry the green curry paste over medium heat in the same wok, stirring occasionally, until fragrant.
6. Pour in half of the coconut milk and stir thoroughly.
7. Add the palm sugar and fish sauce and simmer over medium heat.
8. After a few minutes, add the string beans and pea eggplants.
9. Simmer for about 10 minutes. Meanwhile, pluck the basil leaves and quarter the larger Thai eggplants. Place the eggplant pieces in cold water so they do not turn brown.
10. Add the eggplant pieces and about a quarter of the basil leaves to the curry and mix thoroughly.
11. Add the rest of the coconut milk. If necessary, add a little water so that the vegetables are covered.
12. Simmer for another 5 minutes.
13. Add the prepared meat and simmer briefly so that the meat is heated through again but does not become tough.
14. Turn off the heat, fold in the remaining Thai basil leaves, and let it sit briefly.
15. Serve the finished Gaeng Khiau Wan Nuea steaming hot together with jasmine rice and an ice-cold Thai beer.

Author: Jens (Der Reiskoch)

Jens has been cooking Thai food for over 20 years and

has been reporting on his culinary experiences on his blog Der Reiskoch since 2011.